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Cassava Cake

2 lbs. grated cassava
4 cups coconut milk
12 ounces canned evaporated milk
2 whole eggs
¼ melted butter
8 tablespoons grated cheddar cheese
1 cup condensed milk
16 tablespoons granulated sugar
3 egg yolks
3 egg whites
2 tablespoons flour
1 teaspoon pure vanilla
12 ounces sweet coconut strings (Macapuno)




Preheat the oven to 350oF. In a large mixing bowl, combine the grated cassava, 1/2 cup condensed milk, 1/2 cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, 2 whole eggs, sweet coconut strings, and two cups of coconut milk. Mix until all ingredients are fully incorporated. Pour the batter into an oven safe baking dish and cook for one hour, until the cake becomes firm. Remove from oven and set aside.


Prepare the sweet topping by combining the remaining sugar and flour in a heated sauce pan. Pour in the condensed milk, egg yolks, butter, and vanilla extract, mixing well. Add 2 tablespoons of cheddar cheese while stirring constantly. Cook over low heat. Add two cups of coconut milk and stir constantly for 10 minutes or until mixture becomes thick.


Spread the mixture in a thin layer on top of the baked cassava. Glaze the topping with the egg white, using a basting brush. Broil the cassava cake until golden brown. Garnish with extra grated cheese on top.

Won Ton Empanadas

½ lb. ground beef
2 teaspoons vegetable oil
½ white onion, minced
1 fresh garlic clove, minced
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 medium sized white potato, pealed and cubed
½ cup raisins
20 store bought wonton circles
3-4 cups vegetable oil for frying
1 cup cold water for sealing the wontons




Heat oil in a pan. Add potatoes and cook 2-3 minutes, until softened. Add onions, garlic, ground beef and raisins and cook until pink is completely gone from the beef. Season with salt, pepper, cumin and garlic powder. Mix together and set aside to cool. Prepare each wonton-empanada by placing a heaping teaspoon of ground beef to the center of the wonton. Moisten the edges of the wonton wrapper. Fold the wonton over to enclose the ground beef. Press, seal and crimp. Set aside each wonton-empanada until ready to fry. Heat the vegetable oil in a large frying pan. Carefully add the wonton-empanadas and cook until golden brown. Place on a baking rack to drain excess oil.


Serve with a flavored dipping aioli by mixing together 1 cup of mayonnaise, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder and 2 teaspoons of dried chipotle chili. Garnish with fresh cilantro.

Philippine Pork Barbecue

1 lb. pork shoulder, sliced thinly
1 can "flat" Sprite, i.e., opened to let out the fizz
2 teaspoons salt
2 teaspoons black pepper
1 cup brown sugar
1/2 cup soy sauce
2 cloves garlic, minced
1 cup ketchup (or "banana ketchup" from Asian Market)
2 bay leaves
2 tablespoons hot sauce
2 tablespoons vegetable oil
20 wooden skewers, soaked in water




Make the marinade by combining the Sprite, salt, pepper, brown sugar, soy sauce, ketchup, garlic, hot sauce, vegetable oil and bay leaves. Whisk all together. Add the pork slices and marinade for at least 4-5 hours. Assemble the skewers by "weaving" the thin slices of pork in order to spread it out over the almost the entire length of the skewer. After marinating, pour the marinade into a sauce pan and cook over a medium heat until reduced to half. Use this as a glaze when grilling the skewers. To cook the skewers. Set grill to medium high heat. Place skewers on grill pan and cook for 3-5 minutes on each side, using a basting brush to glaze the pork barbecue on both sides.


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